MMARRA6215 Recipe Reviews (Pg. 1) - (18310392)

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Creamy Italian White Bean Soup

Reviewed: Nov. 29, 2007
I love Tuscan White Bean soup. This recipe is a good base, however many of the suggested modifications should be considered. Chicken or vegetable broth, extra garlic, and extra thyme & rosemary. I prefer using broccoli over spinach for much more taste. As a final touch, three necessities: 1. Fresh Parsley! About a handful chopped. Really adds a fresh taste. 2. Good Extra Virgin Olive Oil. Stir in about a 1/4 cup at the very end. Can't make a decent italian soup without using a decent olive oil. 3. And finally, some freshly grated quality parmesan cheese on top. None of that store shelf canned stuff. Good cheese goes a long, long way.
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Cardamom Almond Biscotti

Reviewed: Dec. 18, 2006
Two things. One, cardamom is an acquired taste. If you're not sure, use ginger with some nutmeg instead. I only use cardamom in savory recipes, for it can be overpowering. I've tried it in biscotti and didn't like it. Second, and most importantly, this recipe doesn't have enough moistening ingredients. You shouldn't have to work to bring together a biscotti dough, and with this, you'll be getting your hands dirty just to force the dough to come together. This almost always leads to a crumbly product come slicing time. Butter doesn't lend itself to great biscotti, either, believe it or not. It's difficult to find the right balance of other moistening ingredients without getting crumbly slices. Too much moisture is just as bad as not enough. Enough rant. Use 3 eggs in this recipe, or two eggs and a tablespoon or two of rum or some other liqueur. Or simply cut back on the flour by a 1/2 cup.
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18 users found this review helpful

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